Blueberry ricotta biscuits with almond pesto crunch

I recently discovered All Shuk Up, American distributors of spices, teas, and topping blends imported from the Israeli shuk. This was the first recipe I tried using their blends, and the aroma wafting from my oven while these baked was incredible.

Pesto is not an ingredient I would ever think to use on a sweet, fruity biscuit – but the results were amazing. Picture this – freshly baked, hot blueberry ricotta biscuit, topped with a crunchy blend of sweet and savory flavors with a touch of nutty pesto flavor.

Directions

Place frozen blueberries in a small bowl and sprinkle half cup of the flour over them. Toss gently to coat.

Whisk remaining flour, sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk butter, ricotta, egg, lemon juice, and zest until smooth (I used an immersion blender for this). Add to flour mixture, and stir gently with a spatula – there should still be clumps of flour. Add blueberries, and fold gently again to distribute throughout the batter. Batter should be heavy and sticky.

Use an ice cream scoop to fill muffins pan almost to the top, pressing down on batter to fill sides. Sprinkle with topping, and press down so it sticks.

Bake for 25 minutes, or until biscuits are set. Enjoy warm or at room temperature.

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Sarah F. Berkowitz
is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.